Eggs benedict casserole 6 English muffins 10-12 ounces Canadian bacon (2 packages, or use diced ham) 8 large eggs 2 cups reduced-fat milk (or whole milk) 1 teaspoon onion powder cooking spray 1/2 teaspoon paprika easy hollandaise sauce- (I just use package) Directions Cut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder. Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture. Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving. To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving. Makes 10 servings. NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes

I just saw this recipe on Tasty Kitchen--a Pioneer Woman's recipe web site. I have no intentions of making these, just thought I'd share. Seems like a lot of work to go through to have a major heart attack! BACON SALTED CARAMEL BROWNIES Â2 slices Bacon ½ cups Heavy Cream Â2 cups Sugar, Divided Â14 Tablespoons Salted Butter, Divided Â6 ounces, weight Chocolate Chips ¼ cups Dutch Process Cocoa Powder Â3 whole Eggs Â2 teaspoons Vanilla Extract Â1 cup Flour Preparation Instructions In a small saucepan, fry two slices of bacon until crisp (I find itÂs easiest to do this when the bacon is cut in half). Remove the bacon and set aside, reserving the bacon grease in the pan. Add cream to the hot pan and let cool. When bacon is cool, crumble or chop finely. In a larger pan, heat 1 cup of the sugar over high heat until the mixture is liquid and a deep amber color (watch it carefully toward the end to make sure it doesnÂt burn). When the sugar is perfectly caramel-colored, all at once add 6 tablespoons of the butter and the cooled bacon cream, and stir until the butter is melted (the mixture will foam up when you add the cream; thatÂs why a larger pan is essential). Add the chopped bacon and let the mixture cool thoroughly. Preheat the oven to 350 degrees. Line an 8-inch square pan with two sheets of aluminum foil that cover the bottom and sides of the pan. Grease the foil with butter or a little BakerÂs Joy. In a large microwaveable bowl, melt the remaining 8 tablespoons butter and the chocolate together in the microwave. Start with 30 seconds, and stir thoroughly, then microwave for 10 seconds at a time, stirring between each bout of nuking, until the chocolate is melted and incorporated into the butter. (You can also melt them together over the stove.) Add the cocoa and whisk until smooth, then add in the eggs, one at a time, and the remaining 1 cup sugar, vanilla and finally the flour. Stir only until combined. Scrape half of the batter into the prepared pan. Then drop about a third of the bacon caramel, evenly spaced, over the brownie batter in the pan. It doesnÂt have to cover the whole batter, but should be in splotches. Spread the remaining brownie batter over the top, then drop spoonfuls of the remaining caramel sauce over the top of the brownies and swirl. Bake for 35 to 45 minutes, but err on the side of underbaking. Remove from the oven and cool completely. The caramel will be pretty gooey still, so you might want to wait to cut these until just prior to serving, and/or store in the refrigerator. Cut into small pieces and enjoy the gooey, salted caramel bacon goodness.

Baked Shrimp in Tomato Feta Sauce 1 Tbsp olive oil 1 medium onion, chopped 2 cloves garlic, minced 2 14.5-ounce cans of diced tomatoes 1/2 cup sliced black olives 1/4 cup minced fresh parsley 1 Tbsp minced fresh dill or 1 teaspoon dried dill 1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen Pinch of salt, more to taste Pinch black pepper, more to taste 3 ounces feta cheese (about 2/3 cup, crumbled) Method 1 Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more. 2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit. 3 Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes. Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

Classic Slow-Cooker Pot Roast (Family Circle) 1 large onion, diced 1 cup baby carrots, sliced 1/4 inch thick 1 rib celery, sliced 1/4 inch thick 2 cloves garlic, chopped 1 boneless chuck roast (about 3 pounds), tied 1 teaspoon olive oil plus 2 tablespoons 1 teaspoon salt 1/4 teaspoon black pepper 2 cups sliced white button mushrooms OR: 1 package (8 ounces) sliced white button mushrooms 4 sprigs fresh thyme 1 bay leaf 1 cup beef broth 1/2 cup dry red wine 2 tablespoons tomato paste 2 tablespoons olive oil 3 tablespoons all-purpose flour 1 pound egg noodles In 5- to 5 1/2-quart slow cooker, layer onion, carrots, celery and garlic. Rub the roast all over with the 1 teaspoon olive oil; season the roast with the salt and pepper. Scatter the mushrooms over the vegetables in the slow cooker, and place the chuck roast on top. Tuck thyme sprigs and bay leaf into mixture. In medium-size bowl, whisk together beef broth, wine and tomato paste; pour over meat. Cover slow cooker; cook on high heat for 6 hours. Remove chuck roast from slow cooker; keep warm. Pour the liquid with the vegetable mixture from the slow cooker into a medium-size saucepan; remove and discard the bay leaf and thyme sprigs. Bring to a boil. In a small cup, stir together the 2 tablespoons olive oil and flour until well blended and smooth. Stir the flour mixture into the liquid in the saucepan. Boil, stirring, until liquid is slightly thickened, about 1 minute. Meanwhile, cook noodles in large pot of lightly salted boiling water following package directions. Drain the noodles well. Slice pot roast. Serve with gravy and cooked noodles. Nutrition Facts Servings Per Recipe 10 servings Amount Per Serving Calories 545 Total Fat (g) 30 Saturated Fat (g) 10 Cholesterol (mg) 130 Sodium (mg) 433 Carbohydrate (g) 34 Fiber (g) 2 Protein (g) 33